Sous Chef B Hospitality CorpSous ChefFlushing, NYButler Hospitality operates the Food and Beverage Departments within our partner hotels throughout the USA, Great locations and conveniently located! Butler delivers high quality food and services to hotel guests agnostic of brand, management company or ownership groups.
Sous Chef-Long Island City B Hospitality CorpSous Chef-Long Island CityLong Island City, NYButler Hospitality operates the Food and Beverage Departments within our partner hotels throughout the USA, Great locations and conveniently located! Butler delivers high quality food and services to hotel guests agnostic of brand, management company or ownership groups.
Sous Chef Accor SASous ChefNew York, NY$85,000–$90,000 / yearSummary of Responsibilities: Reporting to the Senior Sous Chef, responsibilities and essential job functions include but are not limited to the following: Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues. As a Sous Chef with The Plaza, A Fairmont Managed Hotel, you will lead a team of culinary professionals in creating spectacular dishes that will create memorable dining experiences for our Guests.
Pastry Sous Chef Rosewood Hotels and Resorts LLCPastry Sous ChefNY$75,000–$87,500 / yearGeneral Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest's service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data. Physical Requirements: Must be able to exert physical effort in transporting 30 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.
Sous Chef SAGE Dining Services IncSous ChefNJIdeal candidates will have a valid driver's license, as this role includes driving client vehicles for catering and events. Additional hours may be available for events with advance notice.
Sous Chef, Garment District DIG Chefs-In-TrainingSous Chef, Garment DistrictNew York, NY$18–$21 / hourSuccessfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices.
Sous Chef, Rye Brook DIG Chefs-In-TrainingSous Chef, Rye BrookRye Brook, NY$18–$21 / hourSuccessfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices.
Chef de Cuisine BoqueriaChef de CuisineNew York, NY$90,000–$110,000 / yearFull timeBoqueria is a lively tapas bar, inspired by the buzzy atmosphere and great food of the Barcelona "Kioskos" surrounding the renowned food market "El Mercado de la Boqueria.". Boqueria® is one of the leading Spanish tapas restaurant groups on the East Coast, with 11 locations in NYC, DC, Chicago, Nashville, Boston & West Hartford, and Atlanta.
Sous Chef, NYC Dig InnSous Chef, NYCNew York, NY$19–$22 / hourNine years in, we've grown to more than 30 fast-casual Dig restaurants, opened our first full-service restaurant, 232 Bleecker, partnered with 130 farms including our own Dig Acres, and taught thousands of people how to cook (really cook) in our kitchens. Successfully open and close the restaurant using the checklists and through communication with the previous days leaders to best prepare for a steady shift.
FOH / Host & Chef Couple Kendrick RecruitmentFOH / Host & Chef CoupleUpper East Side, Upper East SideKendrick Recruitment is proud to be partnering with a distinguished private members' club, discreetly located within a beautiful five-storey townhouse on Manhattan's prestigious Upper East Side, in the search for an exceptional Chef & Front of House Couple to take joint responsibility for the day-to-day running of the Club. The Club's intimate dining room accommodates a maximum of approximately 25 guests and hosts official Club dinners two to three times per month, along with occasional private member dinners and cocktail parties.
Chef OTGChefNewark, NJ$75,000–$85,000 / yearCultivate and foster effective partnerships with leadership to execute strategic culinary plansLiaise with supply chain management to identify key potential supplier relationshipsUphold and promote the OTG core values and code of conduct. With more than 300 unique dining and retail locations across North America's busiest airports, we're fueled by a passion for creating exceptional guest experiences-made possible every day by our incredible Crewmembers.
Lead CookSous Chef In School No NightsWeekends - NewarkNJ Red Rabbit LLCLead CookSous Chef In School No NightsWeekends - NewarkNJNewark, NJ$19–$22 / hourOur professionally trained chefs work in commissaries and onsite in school cafeterias, preparing scratch-made, culturally relevant meals that reflect the heritage and lived experiences of the students we serve. 3+ years professional culinary experience in a fast paced role in the service industry (i.e. restaurants), high volume kitchen production (i.e. commissary kitchen), or in a similar cafeteria role (i.e. schools/hospitals).
Lead CookSous Chef - In School No NightsWeekends - Bronx NY Red Rabbit LLCLead CookSous Chef - In School No NightsWeekends - Bronx NYBronx, NY$19–$22 / hourOur professionally trained chefs work in commissaries and onsite in school cafeterias, preparing scratch-made, culturally relevant meals that reflect the heritage and lived experiences of the students we serve. 3+ years professional culinary experience in a fast paced role in the service industry (i.e. restaurants), high volume kitchen production (i.e. commissary kitchen), or in a similar cafeteria role (i.e. schools/hospitals).
Food Service Coordinator Cafe Chef In School No NightsWeekendsHolidays - Brooklyn NY Red Rabbit LLCFood Service Coordinator Cafe Chef In School No NightsWeekendsHolidays - Brooklyn NYBrooklyn, NY$19–$22 / hourThe ideal candidate has a background in data management and operations, is highly organized, enjoys building relationships, communicates effectively with diverse stakeholders, and is passionate about improving access to nutritious meals for students of color. Reporting to the Head Chef, the In-School Food Service Coordinator serves as the operational link between the kitchen team and our school partners, helping ensure meals are served accurately, safely, and on time.
Sous Chef | Confidential | Fine Dining | NYC One HausSous Chef | Confidential | Fine Dining | NYCNew York City, New YorkWe are seeking a Sous Chef to support the kitchen of a high-end concept within a well-established multi-unit, multi-concept restaurant group in New York City. Fine dining background required; Michelin or James Beard–recognized experience strongly preferred.
NewFood Service Coordinator Cafe Chef In School No NightsWeekendsHolidays - Queens NY Red Rabbit LLCFood Service Coordinator Cafe Chef In School No NightsWeekendsHolidays - Queens NYQueens, NY$19–$22 / hourThe ideal candidate has a background in data management and operations, is highly organized, enjoys building relationships, communicates effectively with diverse stakeholders, and is passionate about improving access to nutritious meals for students of color. Reporting to the Head Chef, the In-School Food Service Coordinator serves as the operational link between the kitchen team and our school partners, helping ensure meals are served accurately, safely, and on time.
Assistant Head Chef In School No NightsWeekendsHolidays - Bronx NY Red Rabbit LLCAssistant Head Chef In School No NightsWeekendsHolidays - Bronx NYBronx, NY$22.50–$27.50 / hourPreparing meals for hundreds of kids, providing support to the kitchen team, and stepping in to lead aspects of daily production, this role serves as a great training ground for candidates interested in leading a kitchen. Our professionally trained chefs work in commissaries and onsite in school cafeterias, preparing scratch-made, culturally relevant meals that reflect the heritage and lived experiences of the students we serve.
Head Chef Commissary Kitchen No NightsWeekends NYC Red Rabbit LLCHead Chef Commissary Kitchen No NightsWeekends NYCQueens, NY$55,000–$60,000 / yearOur professionally trained chefs work in commissaries and onsite in school cafeterias, preparing scratch-made, culturally relevant meals that reflect the heritage and lived experiences of the students we serve. The Head Chef leads the day to day operations of a 7-12 person commissary kitchen team, overseeing the preparation and production of high quality meals for hundreds of children each day.
Assistant Head Chef In School No NightsWeekendsHolidays - Queens NY Red Rabbit LLCAssistant Head Chef In School No NightsWeekendsHolidays - Queens NYQueens, NY$22.50–$27.50 / hourPreparing meals for hundreds of kids, providing support to the kitchen team, and stepping in to lead aspects of daily production, this role serves as a great training ground for candidates interested in leading a kitchen. Our professionally trained chefs work in commissaries and onsite in school cafeterias, preparing scratch-made, culturally relevant meals that reflect the heritage and lived experiences of the students we serve.
Teppan Chef Jersey Mike's Franchise Systems IncTeppan ChefNJ$18–$20 / hourPrepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers). Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room.